Tin Can Chicken Brine

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Using a Chicken Brine is very important if you want a seasoned bird, through and through, and this Tin Can Chicken Brine Recipe is practically Fool proof.  The Pic above is exactly what I used in the filming of this video recipe and the pic below is the final product, spruced up with a fancy cut and some Italian Parsley.

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It’s critical to understand that a Brine doesn’t just season the meat, it keeps the Chicken very moist and tender.   That’s why it’s gaining so much popularity around the holidays.  The best turkeys in the world are marinated in Brine for a minimum of 24 to 48 hours before they are baked or fried.  The secret really lies in the Salt.  I’ve estimated that the proper salt content for a brine is a 1 to 3 ratio, plus additional seasoning.  So if you want to try this recipe let me know how it turns out and what you thought in the comments.   And if you’re interested in learning How to Carve a Whole Chicken or if you’d like a Cantonese Chicken recipe, check out these underlined and/or highlighted links.

Chicken Brine Ingredients:

1/3 #10 Can of Water (3 to 4 cups)
1/3 cup Crawfish Boil Seasoning
1 tsp Sage
1 tbsp Rosemary

Bring half of the water to a boil with the added ingredients and remove from the heat.  Immediately add the rest of the cold water add let it rest for 10 min. before adding to the bird.  Marinate for at least 24 hours before roasting.

Pretzel Bites – Easy Recipe for Large Pretzels

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Pretzel Bites are a fun and easy way to make any party rock.  Especially for those game day events or football Sunday.  Even if you just have the munchies, this can be a real tasty way to enjoy a snack.  This recipe is very easy to make and you can use practically in bread or sour dough recipe to make pretzels but I’m going to show you how to do it with Pizza Dough.  Also be sure to check out my Garlic Parmesan Bread Knots and my Steakhouse style Scones!

Pretzel Bites Ingredients:

1 Pizza Dough, for a14″ Lg. Pizza
6 cups Water
1/4 cup Baking Soda
1 egg
1 tbsp Water, mix with egg for wash
2 tbsp Butter, melted
1 tsp Kosher Salt
1 tsp Dried Oregano, ground

Mix Baking soda with the 6 cups of boiling water and soak the dough for only 30 seconds.  Bake at 450 degrees f for 12 to 15 minutes.

Cheese Burger Pot Pie

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This Cheese Burger Pot Pie sure is a fun twist on a traditional cheese burger. Besides, who doesn’t truly love a puff pastry or pie crust cooked to perfection. And, personally, I think combining these two recipes is Genius.  But don’t just take my word for it.  Watch my video recipe tutorial and decide for yourself.

The only thing you might want to do differently, other than adding your own personal favorite condiments and toppings, is bake the pie for a second time, once it’s been removed from the tin, upside down for just a few minutes to crisp up the outside of the pastry dough.  I found that it didn’t hurt the Cheeseburger Pie one bit when I did this and it made it a lot more pleasant to eat.

Also be sure to check out my Southwestern Chicken Pot Pie, my Double Ground Beef Burger, my Turkey Burger Sliders and my French Onion style Bison Burger Recipes.

2 Cheese Burger Pot Pie Ingredients:

2 Puff Pastry Sheets 12″ X 12″
1 lbs Ground Beef
1 egg for egg wash
1 pickle, sliced
Ketchup and Mustard, to taste
Salt and Pepper to taste

Bake at 400 degrees f for 15 Minutes.